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Cantonese Roast Duck

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description Cantonese Roast Duck Overview

Cantonese Roast Duck is a siu mei dish consisting of a whole duck that is seasoned, air-dried, lacquered with a maltose-based glaze, and roasted in an oven. The process produces glossy, reddish-brown skin and moist, seasoned meat, typically served chopped into pieces and accompanied by a sweet plum sauce. It is a common offering at Cantonese barbecue shops and restaurants, distinct from Peking duck in its seasoning and preparation method.

help Cantonese Roast Duck FAQ

What gives Cantonese Roast Duck its characteristic shiny skin?

The duck is coated in a maltose-based glaze and then thoroughly air-dried before roasting. This process dehydrates the skin, allowing it to roast to a glossy, reddish-brown crispness in the oven.

How is Cantonese Roast Duck traditionally served?

As a classic "siu mei" (Cantonese roasted meat) dish, the duck is typically chopped into bite-sized pieces and served bone-in. It is almost always accompanied by a sweet and savory plum sauce to balance the rich flavors of the meat.

What category of Chinese cuisine does Cantonese Roast Duck belong to?

It belongs to the "siu mei" category, which encompasses various types of roasted meats hung on hooks in restaurant windows. This category also includes roast pork (char siu) and roast goose, staples of Cantonese barbecue.

What is the traditional preparation process for Cantonese Roast Duck?

The preparation involves seasoning the duck's cavity, pumping air under the skin to separate it from the fat, and blanching it. After being glazed and air-dried, it is roasted in a specialized oven until the skin is perfectly crisp.

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